Roasted Tomato Salsa

This Roasted Tomato Salsa is bright, tangy  & so flavorful. It’s perfect for tortilla chips, great on tacos, eggs, and everything you can get your hands on!

Memorial Day weekend is when most of the country starts enjoying time outdoors but for us peeps in the desert, it marks the end of pleasurable outdoor weather. We had some friends and family over for a Memorial Day cook-out and were blessed with unusual but perfect cool weather. I’ll take low 80’s versus 100 degrees anytime!

This Roasted Tomato Salsa was part of the menu and it was a hit! Several people asked for the recipe so I decided to get to work on it quickly even if it meant bumping other recipes I have in the “queue” for this blog ;). When everyone raves about the salsa, even children, you know you have the best salsa ever!

The credit for this recipe goes to my dear friend Ilse as she’s the one I tried it from first. She took my Salsa de Sonora recipe and combined it with a couple of other steps from our friend Claudia’s salsa. So clever! The addition of the bell pepper and the pickled onion elevates my original salsa to a higher level.

Salsa notes: Roasting the vegetables in the oven deepens their flavor and creates a mild sweetness that helps balance the heat and acidity. Serranos are generally hotter than jalapeños, but they’re also smaller, so you can use either, in the same quantity.

Roasted Tomato Salsa

★★★★★ 5 from 2 reviews

• Author: Muy Delish
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 mins
• Yield: 3 cups 1x

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Ingredients

• 1 cup onion, chopped
• 1 large lime
• 5 roma tomatoes, cut in half
• 1 red bell pepper, cut in half, seeds removed
• 2 to 3 jalapeños (or serrano peppers for a spicier salsa)
• 2 garlic cloves, peeled
• 1/2 cup cilantro
• 1 1/2 Tablespoon red wine or champagne vinegar
• 3/4 teaspoon black pepper
• 1 1/2 teaspoon kosher salt

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Instructions

1. In a small bowl add the onions and the juice of the lime. Set aside.
2. Spread the tomatoes, bell pepper, jalapeños, & garlic over a baking sheet and broil for about 15 minutes or until the top of the vegetables are roasted .
3. Once the vegetables are cool, add to a food processor along with the onions and cilantro.
4. Pulse a few times or blend briefly until the onions & cilantro is roughly chopped.
5. Transfer to a bowl and add the vinegar, salt & pepper.
6. Serve immediately or refrigerate until ready to eat.